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Messages - dmtaylor

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Beer Recipes / Re: cherry cola brown ale & flanders
« on: May 25, 2017, 04:45:26 AM »
I agree with santoch.  I would skip the tannin for sure as well as the acid blend.  The cherry juice and addition of sour patch yeast will make the beer tart enough by itself.

Yeast and Fermentation / Re: high F.G.
« on: May 24, 2017, 10:39:28 AM »
Ha ha ha.... perfect excuse to brew some more!  :D

Yeast and Fermentation / Re: high F.G.
« on: May 24, 2017, 08:22:31 AM »
Oops, missed that.  Alright, add more yeast and hope for the best.

Yeast and Fermentation / Re: high F.G.
« on: May 24, 2017, 06:28:01 AM »
Before you add any other yeast, use that link above for the Sean Terrill calculator.  You HAVE to.  The refractometer does NOT REPORT FINAL GRAVITY PROPERLY in presence of alcohol!  It reads much higher than it should with alcohol in there.  You need to use the calculator to know what the final gravity REALLY is.

Yeast and Fermentation / Re: high F.G.
« on: May 23, 2017, 10:15:22 AM »
Use Sean Terrill's calculator linked above, and you'll get the right answers.

Also, just curious, what yeast are you fermenting with?

Other Fermentables / Re: Ciders with brett
« on: May 23, 2017, 08:38:25 AM »
I'll just reiterate: Sulfite may be the most commonly used option.  However, personally, I'm an advocate for pasteurization instead of sulfite, as I don't like chemicals in my cider.  I've done it both ways but I prefer pasteurization.  I heat my juice to just 160 F for 10-15 minutes, cool and pitch.  No sulfites, less harm to the yeast that's pitched, less farty sulfur generated, minimal loss of aromatic compounds -- my cider is much more aromatic than many others I've tasted.  Just another option.  Neither way is "wrong" in my opinion, but either method will prevent contamination.

Other Fermentables / Re: Ciders with brett
« on: May 23, 2017, 08:28:40 AM »
Sulfite is just Campden, added at 1 Camden tablet per gallon a couple days before you pitch your yeast.  The Campden/sulfite kills off the nasty wild yeasts and bacteria, and while it does hurt beer yeast and wine yeast a bit (caused them to generate more sulfur), the effects fade enough after a couple days that with a healthy pitch they're able to survive it and be the only critter in your cider.

Now, if you're dry hopping or adding other things later in the fermentation, you might want to sanitize with alcohol or more sulfite to prevent any critters from grabbing hold from that point on too.

Sorry, I didn't mean to say anything about the attenuation of S-23.

All Grain Brewing / Re: BIAB newbie
« on: May 22, 2017, 03:21:18 PM »
Welcome to the joy of all-grain brewing!  The process of BIAB doesn't change the recipes at all.  Brew whatever you like.  Hard water, yeah, well.... personally I wouldn't worry a lot about it unless you detect pH problems or weird harsh flavors in your homebrews.  Otherwise, no worries.  You can start out by brewing kits, or use recipes from books or magazines like Zymurgy and Brew Your Own (I still do that quite a bit), or pick up a copy of the book Designing Great Beers that really does a great job of teaching you how to design your own recipes from scratch.  The only thing I would caution you on when looking for recipes is that I wouldn't trust many of the recipes you might find randomly online via Google searches or whatever.  It's better to know the source, and in general it's a little better to get something published in hard copy or that's been reviewed by many homebrewers if you want good ideas.  Also it's safer to avoid any recipes older than like from 10 years ago; try to find recipes a little more recent.  Homebrewing wasn't quite the same in the old days as it is now, i.e., we've come a long way, baby.  The exception to all rules of course is this forum, where we have some really smart homebrewing dudes on here who can help you conceptualize and formulate good recipes anytime if you're interested, just post something on here and you'll have pretty good answers within a matter of 48 hours or less.

Cheers, good luck, and welcome to the forum!

Other Fermentables / Re: Ciders with brett
« on: May 22, 2017, 02:46:30 PM »
Yes, cider is very infection prone actually.  I've had three batches turn into vinegar, had a couple of dumpers.  It's more prone to infection than beer is for sure.  But, when it's good, it's REAL good, like, even if you don't know what you're doing it's REAL good anyway... when it's good.  :)

I have used S-23 twice and dislike it very much.  I used it at lager fermentation temperature (50°F), so maybe fermenting warmer is the trick.  But with so many good lager yeasts out there, I will never find out. :D

It couldn't have been much worse than WLP820... could it?  WLP820 is a great yeast... if you like really long lag times, and to always finish at like 1.022, or maybe 1.020 if you're real lucky.  :o  For that reason I've been saying for probably the past 10 years already, any other lager yeast on the planet is better.  Perhaps S-23 is in a similar bucket.  But I've been so happy with Wyeast 2308 that I just haven't brought myself to try much else yet.

Other Fermentables / Re: Ciders with brett
« on: May 22, 2017, 07:29:03 AM »
Brett in cider is funky and dry.  I've made a Brett cider (on purpose) in the past.  It's an acquired taste for sure, which I didn't enjoy at the time but have more recently acquired after sampling a number of Basque ciders (sidras).  The taste reminds me very much of green olives, and tart.  The Brett character is very typical of so-called Basque ciders (from the Basque region of northern Spain), which are aged in old wood casks.  Basque people's appetite seems to be insatiable for it.  I've never yet been there for the "txotx" (pronounced "choach") but it sure looks like a heck of a great time -- look it up everywhere.  If you can get over the funk and try hard to enjoy it, you might find you don't think it's too bad, and maybe even kind of good.

Squirt?  ;)

The Pub / Re: Water profile for Iced Tea
« on: May 22, 2017, 07:12:37 AM »
This is a bit off topic, but, does anyone have a preference for particular water profile for iced tea?

I like when the tea has a minerally/harder water taste. I think it's more refreshing.

I am thinking of experimenting with gypsum and calcium chloride when I brew tea. Maybe I will start with Brun'water Amber Balanced profile for my first batch.

I am a bit of an iced tea aficionado.  I have for example brewed 8-10 different teas at the same time and tasted them blind side-by-side to determine which brands and techniques I prefer.

I have played with baking soda additions in the past based on recommendations from others.  But to be perfectly honest, I don't know if I can really taste the water profile, so typically I do not use anything.

Same goes for beer.  I play with mineral additions trying to match profiles appropriate for each style; however, I have no idea if I can really taste the difference.  Just being honest.

More experiments would be needed for me to know whether it really matters or not.  Hope you find out what you like.

FWIW, I drink my tea semi-sweet, about 2/3 of the way to sweet tea but not cloying.  I definitely have a sweet-tooth.  I also consume ungodly large amounts of Hershey's chocolate on an almost daily basis.  For Christmas I got a 5-lb Hershey bar.  Friends ate about half, I ate the other half myself.  It was gone by March.  ;D

Ingredients / Re: When can you add salt?
« on: May 21, 2017, 05:07:01 AM »
If you are adding it for flavor, the timing shouldn't matter.  For mashing, calcium and carbonate salts affect pH and alkalinity which affects that process.  But it seems to me you are only trying to impact flavor.  And in either case, regular table salt (sodium chloride) only affects flavor.  So then don't worry.

Assuming 5-6 gallons, with two packs, you don't need to rehydrate.  If you want to save and just use one pack, then yes I'd rehydrate.

No aeration required with dry yeast.

It just doesn't get any easier than sprinkling dry yeast and walkin' away.

I've never used the S-23 yet.  Someday I'll probably try it.  I know Denny dislikes it but that wouldn't necessarily stop me!  ;)  Maybe we like it.

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